ingredients
makes about 1.25 kg (2 1/2 lb)
3 1/2 cups (750 g) 1 lb 8 oz cooking (tart) apples, peeled, cored and quartered
juice of 1 lemon
1 1/2 cup (350 g) 12 oz sugar
2 eggs, beaten
1 stick (8 Tbsp)4 oz (100 g) butter
good pinch of ground ginger
method
1. Put the apples and lemon juice in a preserving pan with a very little water.
2. Cover and cook until pulpy.
3. Sieve and return to the pan.
4. Add the sugar, eggs and butter and cook very gently (preferably in a double saucepan) until the mixture thickens.
5. Do not boil. Add the ginger and pot as usual.
I really need your help as i have wanted to make this preserve 4 a long time & can't find a non-egg recipe anywhere.
Sincere thanks
If kept at room temperature consume within 3 weeks.
I like to serve with spiced plain scones :)
The eggs thicken the curd so I'm not sure that it would work without. You could always make a spiced apple butter instead.